Aug 20, 2012

The end of summer always makes me a little sad. I love the warm weather, sunshine, being outdoors, and of course the selections of fresh fruits and vegetables available to us. There is a small part of me that is excited about fall and the change of seasons, but I am absoulytely getting the most out of my favorite summer vegetables while I can.

These crab cakes which I adapted from this recipe were delightful with little sweet bits of corn in each bite. There is no need to cook the corn, it cooks as it bakes. Serve these with a salad and some fresh garden tomatoes and you have yourself a meal.

The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.

In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into 8 patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1 hour before baking.

Preheat oven to 425°. Grease a baking sheet with cooking spray. Bake about 12-14 minutes on each side, or until golden brown.

We must be on the same wave length, I had fish cakes on the menu this week. I usually use ground white fish (I take whole filet and use my kitchen aid grinder to make the meat) - what can I say quality seafood is tricky to come by in Phoenix, I'm so jealous of you and your 'seafood store' Any whoo great recipe and I am definitely inspired to add corn to our dinner this week.

Have you double checked the calories? I entered the ingredients into the My Fitness Pal app and told it 8 servings and it's telling me 1 serving is 142 calories. I still love your site and think your recipes are delicious. I actually plan on making these tonight with a couple substitutions. I wanted to make sure my calories were still comparable and couldn't figure out why I was coming up with so much more than you.

Any recommendations for good canned brands to purchase? Unfortunately, I am very far away from the coast (in Dallas, TX) and likewise the freshest of the fresh seafood. If I wanted, I could purchase cooked crab meat from a higher end grocery store like Whole Foods or Central Market, but it's expensive. I did see a live Dungeness Crab in a tank at Central Market last week (makes me miss San Francisco), but there's no way I'd ever cook it myself. I just don't have the cajones for that!

Made this today with your chipotle red pepper lime sauce (from the other recipe) and it was absolutely fantastic! I can't believe it came out of my oven. I do highly recommend the sauce - it wasn't too spicy, just right. Delicious. Thank you! I love your recipes!

I accidentally bought minced crab claw meat. It made the cakes very soft, so I added 10 more crackers and formed the cakes and put in the freezer for about 30 min and then baked. They turned out delicious.simply filling points=2 points/cake

Made this tonight and it was AMAZING! Also made the Zesty Lime Chipoltle Sauce and it was a perfect condiment. Probably a little time consuming for a Monday evening but was dying to try before all the fresh corn is gone. Can't wait to have friends over and blow them away with it.